Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

I shoot from the hip.

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.